Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 diced jalapeño and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Add 1 pound of boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles to the pot. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir to coat the ingredients.

Pour in 4 cups of chicken stock, bring to a boil over high heat, then reduce heat to low and simmer uncovered for 25 minutes.

Remove chicken from the pot, shred it using two forks, and return to the soup.

Stir in 1 cup of sour cream or full-fat Greek yogurt, followed by 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Mix well and maintain low heat for about 3 minutes.

Ladle soup into bowls, topping with crumbled queso fresco, fresh cilantro, and lime wedges.